Starters / Mains
Fresh oysters,
on ice with shallot vinegar 4.00 each
Leek, potato and wild garlic soup,
Yorkshire blue cheese scone, chive crème fraiche V 9.50
Chicken liver pate
pear and pink peppercorn ketchup, parkin crumb, crispy chicken skin, sourdough toast 13.50
Monkfish cheek 'scampi'
Jerusalem artichoke three ways, shrimp & brown butter vinaigrette 14.50
Proper prawn cocktail,
spelt bread and butter 16.50 / 22.50
Fillet of stone bass,
first of the season English asparagus, oyster marmalade, champ potato, caviar veloute 34.75
James White’s sausages,
bubble and squeak, InnSpire ale, sage and onion gravy 19.50
Roast breast of ‘King Spring’ pheasant,
beer, bacon and barley risotto, salt baked beetroot, redcurrants, watercress 28.50
Dalton Park Belted Galloway cottage pie,
roast marrow bone, wild garlic mash, Yorkshire pecorino curly kale 26.50